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The Healthy Kitchen Paperback – Dec 9 2003


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Product Details

  • Paperback: 384 pages
  • Publisher: Knopf; Reprint edition (Dec 9 2003)
  • Language: English
  • ISBN-10: 0375710310
  • ISBN-13: 978-0375710315
  • Product Dimensions: 17.4 x 1.8 x 21.6 cm
  • Shipping Weight: 635 g
  • Average Customer Review: 3.3 out of 5 stars  See all reviews (49 customer reviews)
  • Amazon Bestsellers Rank: #380,226 in Books (See Top 100 in Books)

Product Description

From Amazon

In Eating Well for Optimum Health, one of Amazon's bestselling health books of 2000, alternative-medicine maverick Andrew Weil revealed his version of the ideal diet (and backed it up with scientific proof): a variety of unprocessed, or "whole" foods; just-picked, organic vegetables; whole grains; "good" fats, such as the omega-3 fatty acids found in fish and nuts; fresh herbs and spices instead of heavy sauces; and a minimum of meat and dairy products. Eating this responsibly is certainly an admirable pursuit, but home cooking of this caliber can be intimidating, requiring much more energy than it would to pull up to the drive-through and order a burger and fries. In The Healthy Kitchen, Weil successfully teams up with Rosie Daley, formerly chef at the ritzy Cal-a-Vie Spa, to show how to cook with confidence within these dietary guidelines, creating dishes that are not only good for you, but are also fun to prepare, beautiful to look at, and delectable.

For those of you predicting a tofu-fest, have no fear: Weil stresses he's "unwilling to eat food that is boring, artless, and devoid of pleasure even if it's somebody else's idea of healthful." Indeed, the gorgeous color photography in The Healthy Kitchen will get you drooling over healthy entrées like Warm Chicken and Asparagus Salad and desserts like Lemon Yogurt Sorbet. You can be proud to serve these recipes to your family and friends--many of the appetizers and entrées are perfect party foods, sized to feed a dozen. Some recipes are notably more complicated than others--Cold Vegetable Pasta Primavera involves grilling five different veggies; baked Vegetable Wontons are time-consuming if you're not familiar with the folding process. However, Daley and Weil advise working your way up to these more complex dishes.

Sprinkled throughout the book are witty and wise health tips from Weil and cooking shortcuts from Daley. The two admit they don't agree on all cooking matters; Weil would substitute cashew milk for coconut milk and adds his two cents on making the Thai Shrimp and Papaya Salad spicier, for example. The Healthy Kitchen seems to be influenced a bit by Martha Stewart's Healthy Quick Cook, with Weil's text shaded in that unmistakably Martha sage-green, and Daley's in what Stewart might call bisque. Both books emphasize seasonal fresh foods and boast sumptuous photography and tempting menu suggestions. However, Weil and Daley outdo her with calorie and nutritional breakdowns for each dish, shopping guides for easy meal planning, and tips on encouraging children to help out in the kitchen (and develop lifelong healthy eating habits in the process). --Erica Jorgensen --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

What might at first seem a jumble of nutrition facts and recipes turns out to be a stimulating invitation to healthy, pleasurable eating. Well-known for his holistic approaches to physical and mental health, physician Weil (Eating Well for Optimum Health) loves good food. Not one to settle for bland albeit health-promoting fare, Weil insists that not only are low-fuss, delicious meals and good health more easily attainable than most Americans imagine, they actually go hand in hand. Coauthor and former Oprah Winfrey chef Daley (In the Kitchen with Rosie), provides recipes that, for the most part, reflect Weil's conception of the optimum diet. (Where they differ, Weil offers options.) Weil's introduction is a concise version of his dietary philosophy, with more advice scattered throughout the book. All of the 135 recipes include nutrition counts (calories, fat, cholesterol, etc.). According to Weil, eating has become yet another stressful activity that must be fit into jam-packed days. To remedy this, Weil and Daley not only offer satisfying recipes that make use of nourishing, readily available ingredients, they give tips on stocking the pantry, preparation, reading food labels and daily menu planning. Recipes include tempting twists on classics (eggs, grilled fish, pasta), to more adventurous items (broccoli pancakes). While miso, tofu and yogurt may not be appetizing to the meat-and-potatoes crowd, others willing to spread their culinary wings will find in these recipes and the authors' enthusiasm for good food a serious incentive to get their daily requirements of vitamins, minerals and antioxidants. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

3.3 out of 5 stars

Most helpful customer reviews

3 of 3 people found the following review helpful By B. Marold on April 3 2004
Format: Paperback
'The Healthy Kitchen' by holistic medicine expert Andrew Weil, M.D. and professional chef Rosie Daley promises to be the very best union between expertise on food and health. It is not limited to simple weight reduction or to curing any other specific medical problem. It is true to the holistic doctrine of treating the whole person.
The book generally takes the form of a dialogue between the two authors. The contributions of the two different voices / areas of expertise are clearly delineated by printing them with a header indicating the speaker and differently colored pages to signify which voice is speaking.
Regarding the good doctor's contribution, I believe it is all sound, reflecting a synthesis of the most recent conventional wisdom on health and food. The value of this material will depend much on how much you have read in this area before reading this book. If you have read any of Weil's earlier books, especially the title 'Eating Well for Optimum Health', you will have already read almost all of Weil's material reproduced on the his green pages in this book. Much of this information has also appeared in other recent books on nutrition; however, I believe there are several tips in the book on kitchen practices which are unlikely to appear in a book general nutrition. One example is Weil's comments on cooking oils, especially the recommendation to never heat oils to the smoking point and to never breath the smoke of heated oil, as it is highly toxic. This is why he recommends grapeseed oil, as it has a very high smoke point.
I am especially happy with Weil's bringing out the distinction between simple and complex carbohydrates and that in spite of the current low carb diet fads, one should not avoid all carbohydrates.
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1 of 1 people found the following review helpful By A Customer on May 5 2002
Format: Hardcover
We have several of Dr. Weil's books, and receive his monthly newsletter. We are immensely disappointed in this so-called "healthy" cookbook. My husband and I are vegetarians, but have always found his recipes to be vegan-friendly. There is not much for a vegetarian here; and the fat content of the recipes! The Greek Salad recipe is 375 calories per serving with 18g of fat! The Portobello Burger is 471 calories with 33.5 g of fat. Buyer Beware!!!
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By A Customer on March 20 2003
Format: Hardcover
I absolutely love this cookbook. My new year's resolution was to start cooking better. I got tired of walking around the grocery store with all of the sodium, preservative, fat and sugar laden products. Before I found this cookbook, I would rarely stumble on a healthy recipe from a magazine or cookbook that would actually taste good. It was really quite discouraging to learn to cook healthy.
There is not a single recipe in this cookbook that I do not like. Everything turns out perfect and the flavors are incredible. It's amazing to me that my husband, who lives for burgers, pizza and red meat, really loves the food from "the Santa Claus dude book" (referring to Dr. Weil).
Sure, it takes longer to shop for the ingredients and make the recipes. Instead of grumbling, I use the time to practice mindfulness -- using all of my senses (sight, taste, smell, etc.) to get lost in the process. It relaxes me at the end of a long day. The rewards are a wonderful meal and knowing that I did something positive by choosing to eat healthy.
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Format: Hardcover
This is not so much a cookbook as a coffee table book for fans of Rosie and Dr. Weil. We are meant to buy it because of the authors' credibility and the publishers play this angle to the hilt. We see photographs of Dr. Weil's herb garden, Rosie in a sexy little black dress spoon feeding Dr. Weil, and numerous attractive studio shots that have little relationship to actual cooking. Even Rosie's hands appear in most of the not very helpful how-to photos as evidenced by several distracting bracelets. This constant presence of the authors distracts from the recipes, but that is the point, to capitalize on the successes of their previous books and semi-celebrity.
As a cookbook it is mediocre. You've already seen all of these recipes.
As noted by many reviewers, most recipes use numerous, expensive, and sometimes exotic ingredients. Editing errors are numerous. In some cases the error is obvious and the home cook can adapt, but this leads one not to trust other recipes. Are there critical steps or ingredients missing? There's no way to tell and I hesitate to commit twenty dollars of ingredients to a dish that may not turn out.
Some recipes call for specific brands of products that are not available in my part of the country. Substitutes are not suggested.
The book layout is visually appealing, but impractical. The numerous colored callouts with comments and tips interrupt the flow of the book. Recipes that could easily have been kept on a single page span multiple pages because of all this extraneous material. Maddeningly, recipes that span more than one page are not even on facing pages. Plan to flip pages while cooking.
If cooking is your hobby or you are a particular fan of these authors you may enjoy this attaractive coffee table book. If you need reliable recipes for every day that you can make from ingredients found at a well-stocked neighborhood supermarket, you'll be disappointed.
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Format: Hardcover
OVERVIEW: This book is not only about healthy and delicious recipes. Intermixed is also basic nutritional information, tips about shopping and stocking your kitchen, food preparation techniques, a menu-planning guide, and the introduction of foods and ingredients not commonly used.
I believe this book is intended for a typical American consumer who: 1) wants to eat more healthy but doesn't know how or where to start, 2) is confused about what nutritional information is important and what isn't, 3) is unaware of food alternatives (such as olive oil or nut milk), or 4) wants to add healthy and delicious recipes to their repertoire (try the muesli for breakfast!).
FLAWS: As some reviewers have noted, additional editing would have caught some the errors and discrepancies in the recipes. A time estimate could also have been included for the recipe preparation. However, the errors are at most an annoyance (you are still be able to make the food), and I believe there is good number of quick and simple recipes, along with some that are more elaborate.
Some of the reviewers who gave low ratings appear to be "hard-core" nutritionalists, who complain about the use of some ingredients. These people have already researched their diet and eating habits and are not the typical consumer, yet I am sure they have picked up a few insights and recipes.
OVERALL: As Dr. Weil stated, "good nutrition is one of the most important influences on health". Most people can benefit from eating healthier, and this book serves as a great resource for both recipes and nutritional information. This book has a great chance to be a hit for people on your holiday shopping list.
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